SP - Cook II (Summer 2026)

LMLC OPERATIONS LLC•Big Sky, MT

14h•Onsite

About The Position

Excellent Service is at the heart of what we do here at Spanish Peaks Mountain Club. Our team knows our associates are our best asset, and we treat our associates as we do our members: with kindness, humility and respect. Spanish Peaks is a private community situated on 3,500 acres nestled at 7,700 feet in stunning Big Sky, Montana. We are about 50 miles away from Bozeman, Belgrade, and West Yellowstone, Montana. The Cook II position will require you to prep, set up the hot line, cold line, and cook food to order from the established menu while keeping your work area and kitchen safe, clean, and sanitary. You will be working in all aspects of food preparation.

Requirements

2 Years minimum experience in a similar position.
Knowledge of sanitation practices, weights and measures, and various cooking techniques.
Must possess great attitude, attention to detail, and ability to work under pressure.
Excellent customer service skills and an in-depth knowledge of Spirits, Wine and Food are required
Must be able to comprehend the oral and verbal English language with the ability to read, measure and execute recipes.
Equipment knowledge to include, but not limited to a slicing machine, juicer, Cryovac machine, small wares equipment, oven, grill/stove burners, microwave appliances, brazier, steam kettles.

Responsibilities

Providing and maintaining high quality standards and procedures in preparing and serving all food and ensuring that all food quality meets specifications and guarantees.
Regularly restocking all kitchen supplies and food items required for service ensuring all products are rotating on a first-in, first-out philosophy. Confirm all requisitions are processed properly and placed in designated areas.
Maintaining a solid menu knowledge of all food products and skillfully applying culinary techniques with attention to detail regarding plate presentation and preparation.
Cleaning of all equipment, tools, and supplies and maintaining equipment in good working order while following all procedures and policies set forth by the company, division, department and County health department.
Following all procedures and policies set forth by the company, division and department while having a solid knowledge, understanding and preparation of base sauces and stocks.
Work as a team and effectively communicate with management and service staff to fulfill and address any issues or needs requested by guests and or other associates.